Hoisin Roasted New Potato Salad
|Baby new potatoes||28 Ounce, halved, if large (800 Grams)|
|Olive oil||4 Tablespoon|
|Sesame oil||2 Teaspoon|
|Lime||1 , zest grated and juiced|
|Hoisin sauce||5 Tablespoon|
|Cashew nuts||4 Ounce (100 Grams)|
|Pak choy||8 Ounce, cut into quarters lengthways (200 Grams)|
|For the salad|
|Carrot||1 , cut into fine matchsticks|
|Onions spring||6 , shredded|
|Yellow pepper||1 Small, deseeded and cut into fine strips|
|Red pepper||1 Small, deseeded and cut into fine strips|
1. Heat oven to 200C/fan 180C/gas 6. Place the potatoes in a large roasting tin, drizzle over half the olive oil and half the sesame oil. Toss to coat, then roast for 35 mins.
2. Add the lime zest, hoisin sauce, cashew nuts and pak choi to the potatoes, then toss until well coated. Roast for a further 10 mins.
3. Meanwhile, in a large bowl, whisk together the remaining oils with the lime juice, then season to taste. Add the salad ingredients and toss well. Divide between 4 serving bowls, top with the hot, roasted, new potatoes and serve immediately.